US1497193A - Concentrated food composition and method of making the same - Google Patents

Description

Patented June 10, 1924;

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numaxrcnr msnro, or LOS enemas, ceuroama, ASSIGNOR ro ono-xicnr mn'rsuoxn, or Los ANGELES, CALIFORNIA.

CONCMTTRATED FOOD COMPOSITION AND METHOD OF MAKING THE SAME.

No Drawing. Application filed January 29, 1923. Serial N'o. C15,7 26.

To all whom it may concern: 7 I will now' describe the method of produc- Be it known that I, KUMAKIGHI NIsHIo, ing, a food composition in accordance with a subject of the Emperor of Japan, residmy discovery asadapted to fish, as an exing at Los' Angeles, in the county of Los ample, with the understandin that a like Angeles and State of California, have inmethod may be employed with other food'60 vented and discovered a new Concentrated materials with such changes as may be ap- Food Composition and Method of Making propriate, and which will readily suggest the Same, of which the following is a specithemselves. to the operator. fication. The fish are first prepared for a thor- 1 An object of this invention is to provide ough cooking in water; the small fish, such a food composition of highly condensed as sardines, being simply washed to free character that will be palatable and will them from salt water and impurities, and retain the agreeable flavor and the greater the larger' fish being properly cleaned as part (if the food values of the-substance usual for cooking.

15 treated and will not deteriorate in quality The fish when properly. prepared are or flavor through age or climatic conditions, thoroughly cooked in boilin water; that is and will improve in flavor as its age into say, at a temperature. 0 about 21 creases. grees for a suitable length I of time, say I have discovered that agar has the propfrom 3 to 10 hours, according to the size 20 erty of absorbing and retaining nutritious 0f the fish. By cooking the fish under substances and maintaining the same in a p ure at a higher temperature, a-shorter practically dehydrated state, for long peperiod of time may serve. riods of time without deterioration; and The fish is thus cooked with. a sufficient that such substances thus retained constitute quantity of water to completely dissolve the v a highly concentrated food product which nutritive substances of the fish, thus promay be used as a food, either in its conducing a nutritive liquid or soup which oentrated form or diluted with a suitable is then separated from the solids by strainliquid. 6 ing the liquid through a filter and by press-' I have also discovered that by allowing ing the residue until the liquid is all ex- 59 such food product composition to mold and pressed. The solid residue may be set aside by removing the mold, the flavor is imfor fertilizeror any other use to which it proved so thatcompositions made from fish may be adapted. I may be freed from all disagreeable fishy The hot liquid is allowed to stand until odors, and a wholesome and agreeable food the fish oil rises to the surface, and the oil product thus be made.

' I have discovered that substances such free from oil and avoiding likelihood of the as meat, fish, fowl, vegetables and fruit can product becoming rancid.

be reduced to a highly concentrated char- The clear liquid or soup is further boiled acter with an attendant increase. of agree for the purpose of evaporating excess-mois- 40 able characteristic flavor, by properly comture, and will be thus reduced in volume bining agar with the fluid extract of such until it only contains suflicient moisture to substances, and properly dehydrating the dissolvethe agar that. 1s to ..be ad ded. product; and that a superior composition isi 1S desired to Season the llquld, the

' secured by properly curing such dehydrated requlred seasoning such as salt may now 45 product. be added. to taste. Then agar 1s added My newly discovered dehydrated food'coihin the proportions of from 2- to 10 ounces position comprises a nutritive extract in-': avoirdupois, of agar to one gallon of the timately combined with agar and it more liquid accordlng to the purpose of the manu-. particularly includes adehydrated and facturer, to increase the hardness of the so cured combination 'of' agar and nutritive uncured product. The larger the prop'orextract, said nutritive extract being intition of agar, the harder the uncured prodmately combined with the agar. 1 not will be. Y

An object is to produce a concentrated 7 After the agar 1 s added, the composition flavor extract for soups, gravies and other will be boiled until the agar s completely 55 food preparations, dissolved, and the compos1t1on is then,

is then skimmed 01f thus leaving the liquid poured into molds ofsuitable size and allowed to cool until the substance solidifies The size of the molds may be determined by J the convenience of the trade, and the conltl . mospheric conditions venient period for curing the product. Molds ranging from half pound to any other desired size may be found most. desirable, or -the substance may be cured into pans and cut into cakes if so sired.

The solidified product is then dried in a suitable manner either in the sun in the open air, or in a drying room, until the moistui'e is largely evaporated.

The solid product is then cured by a sweating, molding, scraping and drying process which may be conducted as follows: The solidified cakes or pieces of the product are subjected to temperature and atgrowth of mold upon its surface. Such mold may be produced by" placing the cakes in a damp, warm, still atmosphere.

When .coveredwith a. coat of mold the product is exposed to a dry atmosphere and when the mold is dried it is scraped or brushed 0d and theproduct is returnedto the mold producing atmosphere, and this process is repeated until the product is free from any disagreeable odor'or taste. h The final cured product will then be subjected to a drying -grated or shaved oil and reduced to a added in the manner herein the water evaporated until the liquid is condensed to about 4 ounces avoirdupois and finally becomes a sharp knife and can also be then the ounce of agar is added and the composition thus formed boiled again until the agar is is thoroughly cured and dried it will weigh about 2 ounces avoirdupois.

p The solidified product,'before being uneais soft and plastic and as the successive drying, molding,

and denuding of mold 'roceeds, the product. becomes tough I an hardx homogeneous amorphous mass which can be shaved ofi with a grated with a grater and thus brought to a powdered condition which allows it to be readily dissolved in boiling water.

When so dissolved proportions of water and other substances.

' as the judcntandtaste of the cook may.

determine for the desired dish;

It is understood that the method'above set forth may be employed with any nitrog adapted to produce a 4 the mold and process until the dry prpdnot is a hard amorphous mass that can be completely dissolved and the substance allowed to solidify and when it it may be used in such neeaiee enous deeds and that any palatable soup made from fish fiesh, fowl, or vegetables or any palatable combination of such materials may be concentratediand incorporated with the agar to produce a product in accordance with this invention and discovery. v

- l claim:

l/The method set iforth'oi producing a food composition which consists of intimately combining liquid nutritive extract oi nitrogenous food material with agar, reducing the product to a solid form; allowing the solid product to mold and removing the mold.

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2. The method set forth of producing a 1 food composition which consists of intimately combining liquid nutritive extract of nitrogenous food material'with agar reducin the product to a solid form; allowing the solid product to mold; removing drying the product,

3, The method of preserving the" nutritive content of. nitrogenous food material which consists in combining agar with a liquid extract of such -material; evaporating the product to produce a solid; .causing the same to mold, removing thelmold, drying the product, and repeating the molding and removal oi mold until a hard product isobtained.

a. The flavoring sisting of a condensed extract of fish tree from fish oil and a ar in intimatecombination; said flavoring material being a till material set forth conhard amorphous substance that can be 5. The method set forth of producing food composition which consists of obtaininga nutritive liquid extract from nitrogenous food material; from such extract; then. evaporating the product; then adding agar to such prodthe mixture until the not; then boilingdrying the mixture.

food composition which consists otobtainremoving the oil 6. The method set forth-oi producing a ltl agar is-dissol'ved; and then solidifying and ing a nutritive liquid extract from nitrog- I ,enous food material; removing the oil from such\, extract; then evaporatlng the product; then adding agar to such product; 7

the mixture until the agar is then boiling dissolved; causingthe same in the mold and. drying the product. p

The method 'setlorth of producing a food composition ing a nutritive li enous food -material'; then evaporatin the product; then adding agar to such product; then boiling the mixture dissolved; lien solidifying the mixture;

uid extract from nitrogwhich consists of obtain then solidifying the mixture;

to mold; and then removuntil the agar is liquid; removing the fish oil from the liquid.

' ing fish to dissolve the nutritive susbtancescausing the same to mold; and then removfood'composition which consists of cooking fish to dissolve the "nitritive substances of the fish; separating the solids from the evaporating the product; dissolving agar in the product; and allowing the composition to solidify.

9. The method set forth "of producing a food composition which consists of cookof the fish; separating the solids from the liquid; removing the fish oil from the liquid; evaporating the product; dissolving agar in the product; allowing the com position to solidify; allowing the solid product to mold; and removing the mold and drying the product: v In testimony whereof, I have hereunto set my hand at Los Angeles, California, this 19th day of Janna ,1923. x KUMA ICHI NISHIO. Witness:

Jun e B. Townsmm'